Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, …

Jan 14, 2022 · Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times.

Sep 20, 2025 · Garum was the Romans’ not-so-secret weapon in the kitchen. To put it plainly, it was fermented fish sauce, but that phrase hardly captures the role it played in Roman dining. …

Nov 27, 2020 · Garum is a fermented fish sauce used to enhance the flavor in a wide variety of classic Roman dishes. It became popular with the Roman elites as well as with regular people, …

Feb 25, 2021 · The following recipe is a traditional fish based garum if you are interested in a modern spin on this umami sauce you can learn to make a bone marrow garum here.

Discover the history of garum, Ancient Rome’s pungent fish sauce prized across the empire—how it was made, why it mattered, and where its legacy lives on today.

Aug 19, 2025 · New DNA research reveals sardines as the key ingredient in garum, Rome’s famous fish sauce that flavored the Empire and still inspires modern cuisine

Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting …

Aug 13, 2025 · What Exactly Was Garum? Garum was a fermented fish sauce, prized for its deep umami punch. It was far from niche — ancient recipes called for it in virtually every dish. Meat, …

Jun 12, 2025 · For the ancient Greeks, one of the most prized condiments at the table wasn’t lemon or olive oil, or a sprinkle of coarse sea salt, it was a fermented fish sauce known as …